Type what you have

Ingredients

• ✓ romano cheese
• chicken broth
• water
• cheese tortellini
• watercress
• scallion
• hot red pepper sauce
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ romano cheese
• butter
• bread crumb
• flax seed meal
• parsley
• egg
• all-purpose flour
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
2. 2 In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
3. 3 Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

By Amy Valiante

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• ricotta cheese
• spinach
• egg
• salt
• pepper
• spaghetti sauce
• cheese ravioli
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
3. 3 To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.

By STREETANGEL

Ingredients

• ✓ romano cheese
• shrimp
• artichoke heart
• bread crumb
• parsley
• lemon
• butter
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
3. 3 Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
4. 4 Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

By Kristen Milone

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• chicken breast
• spinach
• alfredo sauce mix
• pesto
• penne pasta

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• red pepper
• navy bean
• artichoke heart
• black pepper
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ romano cheese
• cooking spray
• bread crumb
• parmesan cheese
• salt
• garlic powder
• orange roughy fillet
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.
2. 2 Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.
3. 3 Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By TKFraz

Ingredients

• ✓ romano cheese
• tomato
• bread crumb
• garlic
• parsley
• salt
• pepper
• oregano
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
2. 2 Place tomato slices close together in the prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
3. 3 Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• bread crumb
• parsley
• salt
• black pepper
• garlic powder
• onion powder
• water
• egg
• ground beef

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.
3. 3 Add ground beef and mix until well combined.
4. 4 Form mixture into balls and place on a nonstick baking sheet.
5. 5 Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
6. 6 Serve and enjoy!

By Dawn Fronius

Ingredients

• ✓ romano cheese
• bread crumb
• egg
• garlic
• parsley
• anchovy paste
• salt
• ground beef
• turkey sausage
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
2. 2 Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
3. 3 Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

By Jennifer DeMent

Ingredients

• ✓ romano cheese
• calamari
• tomato sauce
• chianti wine
• lemon juice
• olive oil
• garlic
• black pepper
• cayenne pepper
• basil

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ romano cheese
• water
• white sugar
• active dry yeast
• bread flour
• olive oil
• salt
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
3. 3 Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
4. 4 Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.
5. 5 Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.

By Ann Barr

Ingredients

• ✓ romano cheese
• olive oil
• onion
• garlic
• parsley
• bread crumb
• raisin
• pine nut
• black pepper
• round steak
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ romano cheese
• ground beef
• veal
• ground pork
• egg
• garlic
• flat leaf parsley
• salt
• black pepper
• bread
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
3. 3 Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them slightly apart so they brown instead of steam. Cook, turning occasionally, until evenly browned on all sides, slightly crisp on the outside, and cooked through in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Drain on paper towels.
5. 5 Enjoy!

By Geanine

Ingredients

• ✓ romano cheese
• manicotti pasta
• ricotta cheese
• egg
• onion
• chicken bouillon powder
• garlic salt
• thyme
• black pepper
• spinach
• tomato sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2. 2 In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3. 3 To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4. 4 Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

By Jo dw

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• bread crumb
• garlic
• cayenne pepper
• thyme
• black pepper
• salt
• chicken cutlet
• olive oil
• green bell pepper
• sun-dried tomato
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
3. 3 Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
5. 5 Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

By rebeccalovestocook

Ingredients

• ✓ romano cheese
• olive oil
• onion
• garlic
• zucchini
• tomato sauce
• water
• oregano
• basil
• red pepper flakes
• white sugar
• pasta shell

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

By FABA1228

Ingredients

• ✓ romano cheese
• lasagna noodle
• ground beef
• onion
• salt
• pepper
• italian seasoning
• ricotta cheese
• spaghetti sauce
• mozzarella cheese
• zucchini
• basil

Instructions

1. 1 Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
2. 2 In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
3. 3 In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. 4 Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
5. 5 Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

By Kristen

Ingredients

• ✓ romano cheese
• calamari tube
• green onion
• garlic
• shrimp
• crabmeat
• lemon juice
• butter
• cream cheese
• garlic
• milk
• parmesan cheese
• black pepper
• linguine pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
2. 2 In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
3. 3 Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. 4 Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

By UNREFINEDNERD

Ingredients

• ✓ romano cheese
• chicken
• water
• carrot
• celery
• onion
• white rice
• spinach
• salt
• black pepper
• oregano
• lemon juice
• chicken broth
• egg

Instructions

1. 1 Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
2. 2 Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
3. 3 Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
4. 4 In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

By Doreen

Ingredients

• ✓ romano cheese
• turkey sausage
• olive oil
• onion
• garlic
• bread crumb
• monterey jack cheese
• mozzarella cheese
• egg
• rice
• parsley
• salt
• black pepper
• cubanelle pepper

Instructions

1. 1 Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
4. 4 Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
5. 5 Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.

By Megan

Ingredients

• ✓ romano cheese
• linguine pasta
• olive oil
• onion
• garlic
• butter
• all-purpose flour
• milk
• salt
• pepper
• basil pesto
• shrimp
• mushroom
• tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic and butter; sauté until garlic is soft and fragrant, about 1 minute.
3. 3 Dissolve flour in milk; stir into onion mixture. Season with salt and pepper; simmer for 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto. Add shrimp, mushrooms, and tomatoes; cook for 4 minutes, or until heated through.
4. 4 Add pasta and toss until evenly coated.

By rosiella

Ingredients

• ✓ romano cheese
• cooking spray
• bread crumb
• parmesan cheese
• parsley
• basil
• oregano
• cajun seasoning
• onion
• cabernet sauvignon
• egg
• garlic
• ground turkey breast
• turkey sausage
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
2. 2 Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl until herbs evenly distributed; set aside. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl until well mixed; set aside.
3. 3 Combine ground turkey and ground sausage in a third, large bowl. Add cheese and onion mixtures; mix until well combined. Form mixture into 32 (1-inch) meatballs; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink in centers and the juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Combine spaghetti sauce and meatballs in a large saucepan until meatballs coated; bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.

By Diana Zerko

Ingredients

• ✓ romano cheese
• penne pasta
• butter
• olive oil
• onion
• red bell pepper
• portobello mushroom
• garlic
• shrimp
• alfredo sauce
• cream
• cayenne pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, melt butter with olive oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in bell pepper, mushrooms, and garlic; cook over medium-high heat until soft, about 2 minutes.
3. 3 Add shrimp; cook until firm and pink. Stir in Alfredo sauce, Romano cheese, and cream; bring to a simmer, stirring constantly, until thickened, about 5 minutes.
4. 4 Season with cayenne pepper, salt, and black pepper. Stir in penne. Sprinkle servings with parsley.

By Jenn Zeller

Ingredients

• ✓ romano cheese
• tomato
• chicken broth
• great northern bean
• water
• spinach
• tomato sauce
• bacon
• garlic
• parsley
• salt
• garlic powder
• black pepper
• basil
• seashell pasta

Instructions

1. 1 Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.
2. 2 Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes.
3. 3 Ladle soup into individual bowls. Sprinkle with Romano cheese to serve.

By ANGCHICK

Ingredients

• ✓ romano cheese
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• parsley
• egg
• italian seasoning
• ground pork
• ground beef
• tomato sauce
• dijon mustard
• brown sugar
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ romano cheese
• olive oil
• turkey sausage
• olive oil
• onion
• garlic
• italian seasoning
• tomato
• water
• salt
• sugar
• italian seasoning
• gnocchi
• flat-leaf parsley
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
4. 4 Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

By lady__dragon

Ingredients

• ✓ romano cheese
• lasagna noodle
• olive oil
• mushroom
• onion
• garlic
• spinach
• ricotta cheese
• egg
• salt
• oregano
• basil
• black pepper
• mozzarella cheese
• tomato pasta sauce
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
4. 4 At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
5. 5 Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.
6. 6 Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
7. 7 Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.
8. 8 Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
9. 9 Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
10. 10 Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

By Robbie Rice

Ingredients

• ✓ romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich